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ADDITIONAL DUTIES
These have included the inspection of premises following applications for, and the renewal
of, Club Registration Certificates, and the administration of the Offices, Shops and Railway
Premises (Hoists and Lifts) Regulations, 1968, within catering premises.
Inspectors were also involved in the inspection of food to assess fitness for human consumption
and in the inspection of imported food at the one remaining wharf within the City.
Finally, Inspectors visited premises upon receipt of applications for registration of premises
for the sale, manufacture for sale, or storage of ice cream, or the preparation or manufacture of
sausages or potted, pressed, pickled or preserved food intended for sale (in accordance with
Section 16 of the Food and Drugs Act, 1955).
OBSERVATIONS
Clearly the advisory role of the section has developed and expanded over the course of the
year.
Increasingly the section is contacted by organisations, many whose activities extend outside
the City, for advice relating to technical and legal problems. Numerous enquiries have been made
with regard to labelling of foods and food compositional standards, in addition to requests for
advice with regard to the interpretation of the Food Hygiene Regulations.
A policy of informal consultation and advice is considered appropriate to the City environment.
When informal consultation and advice fails, or when conditions of gross neglect are discovered,
the Department recommends that legal action be taken.
Twenty prosecutions have been conducted over the course of the year, 2 in respect of
unsatisfactory catering premises, 12 in respect of food complaints, and 6 as a result of formal or
informal samples.
The prosecutions involved a great deal of investigation and administrative work by Inspectors
and administrative staff in the Department, in order to obtain sufficient evidence to ensure the
success of the prosecution. In this respect I am grateful for the helpful advice and assistance of
Mr. Comptroller and City Solicitor.
A number of practices have been noted with concern over the course of the year:-
1. Lack of hygiene behind the bar in some of the City's pubs, clubs and other licensed premises
has resulted in discussions with the City of London Licensed Victuallers Association, which
kindly co-operated in circularising its members with the following letter:-
"Dear Member, 10th November, 1972
Hygiene in the Bar
Following discussions with the Chairman of the City Licensed Victuallers Association,
I have pleasure in drawing your attention to the following matters which have been a source
of concern to Public Health Inspectors in the City
1. Cases have been noted where barstaff have been collecting the spillage from beer pumps
and serving it to customers. There are grave dangers in this practice, particularly when
used glasses are refilled, allowing any bacteria to be washed over the rim together with
saliva and dust.
2. A further potential danger is present where the non-drip type of measuring tap is used
for serving spirits and liqueurs. Each service involves the rim of a glass being pushed
against the vending arm of the measure. Clearly, after a short period of dispensing
second drinks to a number of glasses the bacterial contamination of the vending arms
can be very high. The remedy is to use a new glass on each occasion a drink is served.
3. Many glass-washing techniques are inadequate and in some instances cold or merely
tepid water is used. In other instances double sinks are not used for their correct
purpose of washing and rinsing. The most effective method of glass-washing is to use
hand-temperature water together with a sterilizing agent. I would add that sterilizing
agents are obtainable which are specially formulated to retain the head on beer.
4. Screening of food on display is important to prevent it from becoming contaminated by
customers.
5. Smoking behind the bar involves the fingers coming into contact with the mouth and
bacteria can be transferred from the mouth to the fingers and finally to food and drink.
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